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–+ servings
Sushi Cucumber Salad

Sushi Cucumber Salad: A Refreshing Low-Carb Delight

Sushi Cucumber Salad is a low-carb dish that offers a refreshing crunch and creamy dressing, perfect for any occasion.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: Japanese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 whole English Cucumbers Crisp, seedless varieties deliver the best crunch.
  • 0.5 whole Red or White Onion Adds a sharp flavor; sweet onions work well for a milder taste.
  • Protein Mix-ins (Imitation Crab, Smoked Salmon, Canned Tuna, or Shrimp) Use chickpeas or tofu for a vegetarian twist.
For the Dressing
  • 4 oz Whipped Cream Cheese Provides a rich, creamy base.
  • 2 tablespoons Mayonnaise Essential for creaminess.
  • 1 tablespoon Soy Sauce Delivers umami depth.
  • 1 tablespoon Rice Vinegar Enhances overall flavor.
  • 1 tablespoon Sesame Oil Imparts a nuttiness.
Toppings
  • Furikake or Everything Bagel Seasoning Adds flavor and texture.
  • Spicy Mayo or Sriracha Perfect for those who enjoy a bit of heat.

Equipment

  • Knife
  • Mixing bowl
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Slice Vegetables: Thinly slice two English cucumbers and half an onion. Arrange the slices in a bowl.
  2. Prepare Dressing: Blend 4 oz. of whipped cream cheese with 2 tablespoons of mayonnaise, 1 tablespoon each of soy sauce, rice vinegar, and sesame oil until creamy.
  3. Mix in Proteins: Fold your desired protein mix-ins into the dressing. Stir until evenly coated.
  4. Combine Ingredients: Gently fold the cucumber and onion slices into the dressing mixture.
  5. Serve: Transfer to a serving dish and top with furikake or spicy mayo before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 5gProtein: 10gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 500mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Serve immediately for best texture. Store leftovers in an airtight container in the refrigerator for up to 24 hours.

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